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Italian Cheese Ripening. IV. Various Free Amino and Fatty Acids in Commercial Provolone Cheese^{1, 2,}

Department of Dairy Technology, Institute of Nutrition and Food Technology, The Ohio State University, Columbus AND Ohio Agricultural Experiment Station, Wooster

ABSTRACT

A need for more complete information on the complex ripening process of cheese is now well recognized, and research is proceeding in this direction. To this end, determinations of specific end-products of cheese ripening have been given attention in recent years by several investigators (5, 7, 8, 11). However, most of these studies are limited in that they have involved measurements of a single class of chemical compounds, e.g., either protein degradation or fat degradation products, whereas the characteristics of ripened cheese result from complex chemical interrelationships. Therefore, a complete knowledge of ripening changes cannot be obtained until studies of a broad nature are conducted in which individual compounds of various classes are considered simultaneously.

General information concerning the protein and fat degradation in the ripening of Italian cheese has been reported earlier (3, 4). This paper presents the results obtained in a study dealing specifically with the identification and measurement of various fatty acids and amino acids in Provolone cheese.

¹ Scientific Paper 8-54. Department of Dairy Technology, The Ohio State University.

² Cooperative project with the Bureau of Dairy Industry, U. S. Department of Agriculture. Supported in part by funds from the Research and Marketing Act of 1946 and by the Ohio Dairy Products Research Fund.